Decadent Chocolate Caramel Toffee Cake Recipe
Introduction
This Decadent Chocolate Caramel Toffee Cake is a luscious treat combining rich cocoa, buttery caramel, and crunchy toffee bits. Perfect for special occasions or whenever you want to impress with a homemade confection that’s full of flavor and texture.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 cup granulated sugar (for caramel)
- 1/2 cup heavy cream
- 1 cup butter, softened (for buttercream)
- 4 cups powdered sugar
- 1/2 cup caramel sauce
- 1 cup toffee bits
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Step 2: In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
- Step 3: In a large bowl, cream together 1 cup of softened butter and 2 cups granulated sugar until light and fluffy.
- Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition.
- Step 5: Gradually alternate adding the dry flour mixture and buttermilk to the wet ingredients, mixing just until combined.
- Step 6: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Cool the cakes in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Step 8: If the cakes have domed tops, level them using a serrated knife to create flat layers.
- Step 9: For the caramel sauce, melt 1 cup granulated sugar in a medium saucepan over medium heat until it turns a rich amber color. Carefully stir in the heavy cream and let cool.
- Step 10: To make the buttercream frosting, beat 1 cup softened butter until creamy. Gradually add powdered sugar until smooth, then mix in 1/2 cup of the cooled caramel sauce.
- Step 11: Assemble the cake by spreading caramel sauce and buttercream between the layers. Chill the assembled cake for 15 minutes.
- Step 12: Frost the cake with the remaining buttercream, drizzle additional caramel sauce on top, and sprinkle with toffee bits for a crunchy finish.
Tips & Variations
- Use Dutch-processed cocoa powder for a smoother, milder chocolate flavor.
- Ensure your baking soda is fresh to help the cake rise properly.
- Replace heavy cream with coconut cream for a dairy-free caramel variation.
- Chill the cake between frosting layers to keep frosting smooth and easy to spread.
Storage
Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture. Leftover cake can be reheated gently in the microwave for a few seconds to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can bake and frost the cake a day in advance. Keep it covered in the refrigerator and bring it to room temperature before serving.
What if I don’t have buttermilk?
You can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
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Decadent Chocolate Caramel Toffee Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This Decadent Chocolate Caramel Toffee Cake is a rich and indulgent dessert combining moist chocolate cake layers with luscious caramel-infused buttercream frosting and crunchy toffee bits. Perfect for special occasions, this cake features a deep cocoa flavor balanced by smooth caramel sauce and buttery frosting, finished with a sprinkling of toffee for texture and sweetness.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
Caramel Sauce
- 1 cup granulated sugar
- 1/2 cup heavy cream
Buttercream Frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 1/2 cup caramel sauce (from above, cooled)
Decoration
- 1 cup toffee bits
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and avoid lumps.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with the granulated sugar using an electric mixer until light and fluffy, which will incorporate air and contribute to a tender cake texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain a smooth batter.
- Combine Wet and Dry Ingredients: Gradually alternate adding the dry flour mixture and buttermilk into the wet ingredients, beginning and ending with the dry mixture. Mix just until combined to prevent overworking the batter.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for about 10 minutes, then remove them and transfer to a wire rack to cool completely. Level the tops if domed using a serrated knife for even layers.
- Make Caramel Sauce: In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a rich amber color. Carefully stir in the heavy cream and cook until smooth. Allow to cool.
- Prepare Buttercream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar and continue beating until smooth. Mix in half a cup of the cooled caramel sauce to flavor the frosting.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of caramel sauce and buttercream frosting over it. Top with the second cake layer and chill the assembled cake for 15 minutes to set the layers.
- Final Frosting and Decoration: Frost the entire cake with the remaining buttercream, drizzle additional caramel sauce over the top, and garnish with toffee bits for crunch and decoration.
Notes
- Ensure baking soda is fresh for proper rise and texture.
- Use Dutch-processed cocoa for a smoother, less acidic chocolate flavor.
- Do not substitute granulated sugar with alternatives during caramel preparation to achieve the correct consistency.
- When melting sugar for caramel, avoid stirring early to prevent crystallization.
- Allow caramel sauce to cool before mixing into frosting to avoid melting the butter.
- Level cake layers to ensure even stacking and prevent a tilted cake.
- Use parchment paper in pans to prevent cakes from sticking and to make removal easier.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cake, caramel cake, toffee cake, chocolate caramel cake, buttercream frosting, homemade cake dessert, rich chocolate dessert
